My No-Fail New York Cheesecake Recipe
Last week, we introduced two friends visiting from Barcelona to the magic that is a classic New York cheesecake, and it reminded me how much I adore a really good one. ♡
As much as we enjoyed sampling dozens of Basque cheesecakes while we were living in Spain, the rich, ultra-creamy filling and buttery graham cracker crust of the American version will forever be my personal favorite.
Over the years, I’ve baked a lot of cheesecakes and tested all the variables — mixing methods, bake times, water baths, steam bakes, ingredient ratios — you name it. And this is the recipe I’ve landed on as my forever favorite. It’s silky-smooth, perfectly set, and wonderfully rich with just the right hint of tang from the sour cream. And — great news for all of us — there’s no finicky water bath necessary!
I’ve also included all of my best tips below to help ensure your cheesecakes turn out perfectly time. So grab some cream cheese and let’s make one!